Tonight, I've invited my friends from the Relief Society presidency and their families over to our house for Family Home Evening and dinner to celebrate Cinco de Mayo. By celebrate, I specifically mean to eat Mexican food. I'm looking forward to having Sue, Michele, Jill, and parts of their families over with us. It will be the first time we've all gotten together with our families, even though not everyone can make it. Dinner prep has begun so now I need to plan out our Family Home Evening.
- 1 pork butt (or pork loin roast)
- 1 lb. raw pinto beans
- 2 cups water
- 1 4-ounce can diced green chilis
- 1 teaspoon garlic powder
- 1/4 cup bacon grease (may substitute butter)
- 4 teaspoons chili powder
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 tablespoon salt
- 1 can tomatoes
Put everything in a kettle, crockpot, or stockpot and cook for several hours until pork starts to fall apart. (I add a lot more water than 2 cups; just keep an eye on it and add as needed.) Remove pork and shred with a fork. Serve beans and pork with flour tortillas or with fried corn tortillas cooked in hot oil to make them crispy. Thanks, Christine, for the recipe. I've also posted this on Internecipes blog.